By: Jani Williamson December 11, 2018

This recipe caught my eye when I was looking for something to bring to our ladies Christmas brunch.  I love banana bread and thought the cranberries would add a special Christmas touch!  The bread was very moist and very flavorful, and I was so pleased with the result!  Hope you enjoy it too!


  • 1/3 cup shortening
  • 2/3 cup sugar
  • 2 large eggs
  • 1 cup mashed ripe banana
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup whole-berry cranberry sauce
  • 3/4 cup chopped pecans, divided
  • 1/2 cup dried cranberries


  1. Preheat oven to 350°.  In a large bowl, cream shortening and sugar until light and crumbly.  Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture.  Stir in cranberry sauce, 1/2 cup pecans and dried cranberries.
  2. Transfer to a greased 9×5-in. loaf pan.  Sprinkle with remaining pecans.  Bake until a toothpick inserted in center comes out clean, 50-60 minutes.  Cool in pan 10 minutes before removing to a wire rack to cool completely.
  3. Freeze option: Securely wrap cooled loaf in plastic wrap and foil, then freeze.  To use, thaw at room temperature.


What Stations are Saying
  • Robin Robinson

    Delicious! A big hit with the ladies in my Sunday School class.


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